These are way overdue.
Especially because I had every intention of making them for Valentine’s Day.
But do you ever just sit back and think “holy buckets, I’ve eaten a lot of sweets lately”, and decide that it’s probably best not to indulge in even more?
Yeah, me neither.
But, I’m sooo glad that I decided to wait. Because it totally gave me an excuse to trash up the standard chocolate lava cake for St. Patrick’s Day by adding Guinness to the cake batter and topping it off with some boozy whipped cream.
Lava cakes probably top the list of my favorite desserts. Rich, chocolatey cake baked perfectly to still hold that molten lava center – or in my case, fudgy interior, because I always slightly overbake it by a minute or so. But they are delicious nonetheless.
I should probably also inform you that I RUSHED to take these photos because I was so impatient to begin shoveling this in my mouth. I mean, while still steaming, I spooned freshly whipped, boozy cream on top, allowing it to melt and soak into the cake [great decision]. I then snapped a few poorly lit, weird angled photos [not the greatest decision] before devouring this cake [another great decision]. If only I had that impatience when it came to cooking the cake – you know, so I’d pull it out when it’s still liquidy inside.
So, trust me when I say that you need to make these. And if you’re worried about the beer in the batter? Don’t be. Even my beer-hating mother enjoyed a cake or two! You can’t taste it, but I definitely feel like it intensifies the chocolate creating one supremely rich and delicious cake. The whipped cream is a must, too – making this absolutely perfect for your St. Patrick’s day dessert!
The four-leaf clover sprinkles are also required. Because sprinkles make everything better.
Just kidding. But they are too cute, aren’t they?
Guinness Chocolate Lava Cake with Baileys Whipped Cream
chocolate lava cake:
- 3.5 oz. dark chocolate
- 10 tbsp. butter (1 1/2 sticks)
- 2/3 c. Guinness
- 3 eggs + 3 egg yolks
- 1 1/2 c. powdered sugar
- 1/3 c. unsweetened cocoa powder
- 3/4 c. all-purpose flour
- 36 dark chocolate chips
Preheat the oven to 425 degrees F. Place a jumbo muffin tin in the refrigerator (or 6 individual ramekins).
In a glass bowl, placed over a saucepan of simmering water, add the 3.5 oz. of chocolate and butter. Stir occasionally until chocolate and butter are melted and combined. Remove from heat and add the beer. Stir to combine.
In a separate bowl, whisk the eggs, egg yolks, and powdered sugar. Continue whisking as you slowly add the chocolate mixture. Whisk to combine.
Sprinkle the cocoa powder and flour over chocolate mixture, stirring until just combined.
Pull tin out of refrigerator. Spray with non-stick spray, and dust with cocoa powder. Divide the batter equally between the cavities, making sure not to overfill. Press 6 chocolate chips into the center of each cake (this can all be prepared a day ahead of time, but bake right before serving).
Bake at 425 degrees F until the outside is set, but the center is liquid, about 9 minutes. (Note: I put it in for an additional minute because I was hesitant at how undone it was, but ended up overcooking it. It was still fudgy and some parts were gooey, but it didn’t pool out how I hoped it would).
Run a butter knife around the edge of a cake. Place a plate (or cutting board) on top of the baking pan and turn upside down. Lift the pan to reveal the cake. Serve immediately with baileys whipped cream.
baileys whipped cream:
- 1/2 c. heavy whipping cream
- 2 tbsp. powdered sugar
- 1 tbsp. Bailey’s Irish cream
Whip all ingredients together until stiff peaks form. I use this whipped cream maker which whips the cream in less than 30 seconds and allows me to store leftovers.
PS. I purchased Bailey’s just for this. So expect some Bailey’s-inspired recipes to come your way.